Summary

Ingredients

• 1 kg kale, fresh, plucked
• 250 g onion (s), diced or cut into strips
• 250 g bacon (pork belly), smoked, diced
• 1 liter meat stock, strong (alternatively water and stock cubes)
• 100 g oat flakes (no whole rain)
• 100 g lard without reaves

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Instructions

1. Wash the plucked kale thoroughly. Then finely chop and blanch. Pour away the cooking water through a sieve and squeeze out the kale well through the sieve.
2. Melt the lard in a saucepan and add the pork belly. Cut the onions into strips or cubes and - when the bacon is translucent - add them. When the onions are translucent, fill up with the strong meat stock and add the kale. Bring to the boil and then cover and simmer over a low heat for approx. 1 - 1 1/2 hours. Bind the excess liquid with oat flakes approx. 20 to 30 minutes before serving.
3. You can also serve Kasseler meat, corrugated meat (scalded pork cheek or scalded pork belly), Bregenwurst, Pinkel or Mettenden, as you like.
4. Boiled potatoes are served as a side dish.